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Whenever I order Chinese Takeaway, I almost always have Special Fried Rice. I love all the tasty little morsels of meat that they probably just couldn’t sell in dishes of their own…. so I was a little nervous to try this vegetarian version. I mean…. what would be the point? Well it turns out, the point is just wow. Nothing else. Just wow!

The mushrooms add a little bit of a meaty texture to this fat club recipe, from Slimming World‘s Veggie Deluxe book. Suspend your disbelief, and give it a whirl!

This is without a doubt the ultimate Ifits recipe! For those who aren’t aware of the term, an Ifits recipe is one made from left-overs – Ifit’s in the fridge/cupboard, we’re having it! And so I present to you a genius recipe for left-over Christmas food!

I do have a confession to make – I had the idea for this recipe long before I had the opportunity to have left-over Christmas dinner, and just had to try it! I bought all the ingredients in (in small quantities) and went for it. The result was so good, that I had a missive from mother insisting that we actually make this for Christmas Dinner proper, instead of the traditional roast! As it turns out, we were subsequently invited to a family affair elsewhere… but I wasn’t off the hook… we had this on Christmas Eve!

The original idea came to me while I was flicking through Lisa Faulkner’s The Way I Cook. She has a Chicken Pie recipe that includes a layer of stuffing in the pastry crust, so that got my mind going. I only really have stuffing with Christmas Dinner (well, unless I visit a Carvery and it’s just there) so my mind instantly turned towards festive food!

The base for the sauce, as well as the idea of the stuffing-in-the-pastry, is adapted from her recipe… the rest is all me.

And remember, it’s an Ifits, so use this only as a template, and chuck in whatever you’ve got!